Here's the key to gravy.
If you have the ability to do it,
start a couple of days early
or even the morning of.
Go to the store and buy whatever turkey parts you can buy.
So you have your whole bird that you are going to roast
but then you can buy wings, or necks, or smoked bones.
And then you can use that for your gravy.
So, I'm starting my gravy by taking these
turkey bits and pieces, which is fun to say,
like these wings right here, (Rachel laughs)
and I just put them on a sheet tray
and I pop them in the oven
so that they get nice and golden brown,
and that's developing all of that...
When you make any sauce
you roast your bones first. - the maillard reaction
Exactly, we roast our bones.
You can even do this with veg if you want
And quite honestly, if you can't find turkey parts
you can just buy some chicken wings.
That's still poultry.
Sure.
You can buy, if you find a goose,
you can do a goose or a duck, you can do that.
(laughter)
We're going to put it in a stock pot of water.
You want the water to just sort of cover
all of your turkey parts. - All of your roasted parts.
Squish that down in there
The key here is also, save all the drippings that are in...
Right. - ... the pan
because that's another thing you need for gravy.
Now, you'll have these drippings off to the side.
You have your stock working right here.
And then you're going to add all of your aromatics.
Some garlic, carrots, celery, onion
Celery, onion, you can put some herbs in there
Rosemary and sage
Rosemary, sage, a little bit of salt.
The two most important things that you need for gravy,
you need good stock, which we made right here,
and you need the drippings that were from the roasted bones.
The roasting of the bones.
What I am doing over here now is I have a roux
working right here.
A roux is some sort of fat and flour,
but we have our turkey drippings in here
and then we add some flour and that cooks.
And you want to cook until the flour tastes nutty.
Then, you're going to add the stock.
I think there is one back there for you
This is our hot stock.
I am adding a little bit of my stock to the roux.
I want the roux to have the texture of sand at low tide.
Yeah, cool!
That's kind of a nice tip
if it looks like sand at low tide it's wet
it's kind of sludgy.
There you can see it, that's how we want our roux.
Mmmmm..
I add some more stock
and that cooks now until the flour flavor is gone.
And I am left with this delicious gravy over here.
Silky, lovely goodness
Look at that. -[Rachel] Mmmm.
It's coating the back of a spoon
So our gravy is made, and this is the time
where you can really add some personalized touches
to your gravy.
For me, I like to add a little bit of a flavor booster.
One of my favorite flavor boosters of all time: soy sauce.
Yum.
And then, of course, it's fall
a little bit of maple syrup is going to work, as well.
If you wanted to put some bourbon in there, you can do that.
Maybe, if you want. (Laughter)
Then, you need a little bit of acidity
so red wine vinegar would be fine,
or even a little bit... -[Rachel] A little spritz of lemon
of lemon and a little bit of orange juice.
You can, honestly, at this point, add whatever you want.
(Applause)
This is my favorite, my jam right now
something I've been making a lot of at home
It's a flourless gravy
because I live in California...
Oh and there's not a lot of gluten allowed in California
(laughter) - [Richard] This is true.
So to make this flourless gravy
it takes literally five minutes
and you don't have to do any
of the roasting of bones or anything.
I take some drippings from the pan from the turkey.
Right.
When you pull the bird out, you have these drippings
I add it to my blender.
I'm going to add a squirt of some good ole
American yellow mustard...
I love that!
There it is -[Rachel] Yay!
And here's the clutch tip,
this is a blonde or white miso.
So Miso paste -[Rachel] Mmmmm.
you can find at every grocery store
and this is simple. You saw it.
It's three ingredients
I'm just going to blend this up.
(blender whirrs)
This is great for turkey, but it's also awesome
for pork chops, or pretty much anything.
Anything!
Now you have this flourless gravy.
Look how thick it is...fabulous
It's super thick, you can thin it out if you want.
And here we have our mashed potatoes.
You make a little well.
And you just stick your spoon in it.
Stick a spoon in it, it's done!
(cheers and applause)